Name: Onion tartlets
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 500 ml flour cake; 5 ml mustard powder; cayenne pepper pinch; 2.5 ml salt; 200 ml butter diced; 250 ml cheddar cheese grated; 1 eggs beaten; 60 ml water cold; 30 ml butter; 2 red onions chopped; 125 ml fennel chopped; 100 ml goat's milk cheese; 250 ml cream; 4 eggs beaten; 6 eggs just the yolks; sea salt and freshly ground black pepper; parmesan cheese grated

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Ingredients (17)

PASTRY CASES:

500 ml	flour — cake
5 ml	mustard — powder
	cayenne pepper — pinch
2.5 ml	salt
200 ml	butter — diced
250 ml	cheddar cheese — grated
1	eggs — beaten
60 ml	water — cold

FILLING:

30 ml	butter
2	red onions — chopped
125 ml	fennel — chopped
100 ml	goat's milk cheese
250 ml	cream
4	eggs — beaten
6	eggs — just the yolks
	sea salt and freshly ground black pepper
	parmesan cheese — grated

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Method:

Preheat oven to 180°C.

Sift together the flour, mustard, cayenne pepper and salt, then rub in the butter until the mixture resembles fine breadcrumbs. Add the cheese.

Beat the beaten egg with the water and add to the mixture bit by bit, lightly mix to a pliable dough, wrap in cling film and refrigerate until needed. Then roll out the dough between two layers of cling film and line a 28cm spring-form pie tin or eight 10-12cm ramekins.

Prepare the filling:
Heat the butter and sauté the onion until soft and glossy. Add the fennel, stir-fry and allow to cool.

Mix the goat’s milk cheese, onion mixture, cream, eggs and egg yolks and season with salt and pepper. Fill the cases and bake until golden-brown, set and cooked through. This will take about 30-45 minutes for a single tart, or 15-20 minutes for eight tartlets. Sprinkle over Parmesan cheese as you remove the tartlets from the oven and serve.

Words and image: Home magazine

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